Exploration of the shelf-life difference between chilled beef and pork with similar initial levels of bacterial contamination
Ge Sun, Jun Yang, Benjamin W.B. Holman, Chrysoula C. Tassou, Olga S. Papadopoulou, Xin Luo, Lixian Zhu, Yanwei Mao, Yimin Zhang
Topics & Concepts
Food spoilageFood scienceShelf lifeMeat spoilageNonanalChemistryContaminationTotal Viable CountFood contaminantBiologyBacteriaEcologyGeneticsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesIdentification and Quantification in Food